Poached Eggs
From The girl's own cookery book, 1882
Do not boil fast to avoid breaking the eggs.
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The girl's own cookery book (1882) by Phillis Browne, page 100. The excerpt below is the record exactly as published.
Eggs poached or fried are a very favourite and suitable accompaniment to either bacon or ham. In my opinion the former of these two methods is to be preferred in both cases ; but tastes differ on this point as on many others. If the eggs are fried, let them be cooked in sufficient boiling bacon-fat to keep them from burning and no more, and cook them over a moderate fire. Be sure that the fat is entirely free from burn before the eggs are slipped into it. Baste the eggs well, and trim and drain them before serving. If the eggs are poached, use a shallow stewpan, and put a few drops of vinegar or lemon-juice
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